Growing up in Detroit, we had limited places for BBQ. BBQ was burning chicken or grilling a steak. Everything was heavily sauced, and I don’t ever remember smelling smoke when walking into a BBQ place. Then I went to Memphis and on strict orders from my boss, I was told to get ribs at Corky’s. I got my first taste of slow-cooked, dry rub spareribs. Angels began singing, and a light came from the sky! These were delicious! These were some great ribs. (I know that folks say the Rendezvous is the hot place in Memphis, but this is my memory.) This is my first batch of ribs on my Z-grill, and you can see how the smoke ring looks. I hope you like my take on Memphis dry rub ribs.
2 pounds baby back ribs
1/4 cup yellow mustard
3 tablespoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon celery salt
2 tablespoons chili powder
1 teaspoon cumin
1 black pepper
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes
1 stick partially melted butter
2 tablespoons apple cider vinegar
Heat smoker to 275.
Remove silver skin from back of ribs.
Coat ribs with yellow mustard.
Mix all spices and coat both sides of ribs with spices, reserving 3 tablespoons of rub.
Place ribs on smoker rack and cook for 1 hour.
Lay three layers of foil on your counter. Place partially melted butter on foil.
Add ribs to foil.
Add two tablespoons of apple cider vinegar under the ribs.
Loosely wrap the ribs.
Return ribs to smoker, cover, and smoke for another hour.
Open top of foil and sprinkle remaining rub on ribs and cook for 20 minutes or until an end bone is twistable. If they fall off the bone, they are overcooked.
Serve with coleslaw and corn bread